This thick and hearty Lasagna Soup is packed with fiber plant based protein. Vegan and gluten free, is a comforting a satisfying meal in a bowl!
Instead of ground beef, for this Lasagna Soup we used Portabella mushrooms, which we chopped up very small, for their rich flavor and meaty consistency. We finished it up with a couple of tablespoons of cheese ( you can choose vegan or dairy), sprinkled over the top while the soup sis still hot, for melty gooey goodness.
Wanna make it spicy? Add a little (or a lot) of red pepper flakes
Wanna add a touch of freshness? Add a salad! This Lasagna Soup goes great with our Fennel, Blood Orange & Hazelnut Salad,
Roasted Cauliflower and Spiced Chickpea Salad, and our Warm Blood Orange, Avocado & Pistachio Salad.
Did you like this Lasagna Soup recipe? Share it! You didn’t? Tell us why! You want to make it, but you have questions? We’re here to help! Connect with us via Twitter , Pinterest or Facebook or simply leave us a comment here. We want to get to know you
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PrintHigh Protein Vegan Lasagna Soup
Prep Time: 10 minutes- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
Prep Time:
Yield:
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Pin RecipeDescription
This thick and heart Lasagna Soup is packed with fiber plant based protein. Vegan and gluten free, is a comforting a satisfying meal in a bowl!
Ingredients
2 tbsp extra virgin olive oil oil
8oz portabella mushrooms, gills removed
28oz canned diced tomatoes
1/3 cup basil, chopped
2 garlic cloves, minced
28oz canned crushed tomatoes
2 tbsp nutritional yeast
1 tsp dry thyme
1 tsp onion powder
1/2 tsp salt (or to taste)
1-2 cups water or vegetable broth (see note)
6 sheets Explore Cuisine Organic Green Lentil Lasagne, broken into small pieces
12 tbsp shredded vegan mozzarella cheese, divided (you can also use regular cheese)
Instructions
- Gently clean the dirt off the mushroom and chop them very small (you can use a food processor here). Heat the olive oil in a large soup pot. Add the chopped mushrooms and cook over medium high heat for 8-10 minutes, stirring often
- Add the diced tomatoes, basil and garlic and continue cooking for 3-4 minutes. Add the crushed tomatoes, nutritional yeast, thyme, onion powder, salt and water bring to a boil. Add the lasagna sheet pieces and stir well. Reduce the heat and simmer, covered, for 20 minutes
- Serve the soup hot, and sprinkle 2 tablespoons of cheese on top
Notes
The amount of water added depends on how you like the consistency of the soup. For a thicker, heartier soup, add less water.
Cheese will melt differently depending on the brand you’re using. If you’re doesn’t melt over the hot soup, just pop it in the microwave for a few seconds.
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 238
- Sugar: 11.4
- Sodium: 832.7
- Fat: 9.3
- Saturated Fat: 2.5
- Unsaturated Fat: 4.2
- Trans Fat: 0
- Carbohydrates: 22.7
- Fiber: 5.6
- Protein: 8.5
- Cholesterol: 0
Raquel says
What a smart idea!! Can’t wait to try this!
Vicky & Ruth says
Thank you!!
V says
This soup was absolutely fantastic and filling!
★★★★★
Merri says
I’m making this a second time, it was so good. Hard for me to find the lasagna, though so the first time I made it with chickpea rigatoni. I was still delicious. Not sure when to add the nutritional yeast? Wasn’t too clear.
I’ve made many other recipes from your website!
Vicky & Ruth says
Hi Merri!
We totally forgot the nutritional yeast in the steps. Thank you for bringing it to our attention! We just corrected the recipe, the nutritional yeast is added right after adding the crushed tomatoes. So glad you’re enjoying our recipes! Thanks again 🙂
Segen says
I noticed that 28oz diced tomatoes is added twice in the ingredients list. Do u require 2 cans of this?
Vicky & Ruth says
Hi!
Yes, the recipe calls for two 28oz of tomatoes, but one is diced and the other one crushed. Hope this helps!
Kim says
I would like to make this recipe but very curious as to what adds 832 mg of sodium? I am hypertensive and try to avoid high sodium dishes…any thoughts? Kim
Vicky & Ruth says
In order to reduce the sodium in this recipe you can buy canned tomatoes without salt, low sodium vegetable broth or use water instead and reduce the amount of salt added to the recipe. Let us know if you have any more questions.
Toni Waterman says
Really excellent!!! My husband and I both thought it was better than most vegan dishes or Italian pasta dishes one might order out. Thank you! It is a keeper.
Vicky & Ruth says
Thank you so much Toni!!! So glad you liked it!
Victoria says
Hi, what kind of vegan cheese did you use?
Vicky & Ruth says
Hi Victoria,
Both Daiya and So Delicious melt really well here.
Brit w. says
This is exactly what I expected. It’s literally lasagna in a bowl! A new fav in our home. #husbandapproved!
Vicky & Ruth says
Awesome! So Happy to hear!
Kate says
Will this freeze well?
Vicky & Ruth says
Hi!
It should be ok to freeze, just make sure you do it before adding the cheese. You can added once the soup is defrosted and warmed up.
fati says
OMG! My new comfort food! So easy and soooooooo delicious! Thank you! Having it for lunch today – the day after! I already know it’s going to be better than last night! 😉 Made the vegan version btw!
Karen says
This soup is fantastic!!!! If you want to delete the oil, that will work!, next time I will add 8 or 9 noodles instead of 6. I also added oregano instead of thyme. I used dairy free cheese!!!!!
Vicky & Ruth says
Thank you, we are so glad you enjoyed our lasagna soup recipe.